Thai na

Thai ná is created and operated by Chef Tom Samranjit, the ex-banker, executive chef of Marco Polo Gateway, acting executive chef of Conrad and Holiday Inn, Cotai Sands Macao together with his partners Vicky Lam, renowned fashion designer and Simon Tan, principle strategist in the HK capital market.

“We are dedicated to provide our guests with an exquisite journey of Thai food by serving simple classic dishes, but a REAL taste cooking in the traditional way. All the dishes served are finely selected from Northern to Southern Thailand,” says Chef Tom Samranjit, chairman and founder of Motivics & Co Limited. He continues, “I am introducing new preparations that incorporate produce rarely tasted elsewhere.”

About the Thai Cuisine

Thai Food is known for its unique combinations of seasoning. Although it is hot and spicy, Thai cooking is carefully balanced to bring out all the different flavors in a dish, Curries are a mainstay of Thai cooking. Hot chillies appear in many Thai dishes, Other common flavorings are fish sauce, dried shrimp paste, Lemongrass, and the spices coriander, basil, garlic, ginger, cumin, cardamon and cinnamon.

Soup, eaten with most meals, helps balance the hot flavours of many Thai dishes as do steamed rice, mild noodle dishes and sweet.